Serious Eats - seriouseats.com

I recently ordered a rotary evaporator. One of the main things I want to do is distill frangipani (the delightful flower) oil, with the intent of making frangipani and vanilla ice cream. This might be topped with lemon zest or dried kiwi fruit powder. This is for home use, I might add.

The most interesting thing I have actually made is pizza with a few unusual characteristics:
-imitation buffalo mozzarella, home made (I noticed that 3 liters cow milk, one liter goat milk and 250ml of cow cream has the same fat/protein ratio that buffalo milk has - and similar smell).
-sourdough leavened for 18+ hours (the Italian ones from sourdough.com)
-a simple sauce made from home-grown tomatoes, fish sauce, onion and butter, barely cooked.
-home made bacon or pork sausages (haven't quite progressed to dry cured sausages yet, but chorizo & pepperoni are coming someday)
-basil

@pgym - An unfortunate choice of words perhaps? I think the point is that it's not computer generated. It is a low-tech use of Photoshop, and is absolutely possible with analogue film. I tend to think it's essentially correct, if not absolutely correct.

The photography process is described on page 85 of the big pdf

http://modernistcuisine.com/docs/ModernistCuisine_About%20the%20book_spreads.pdf

Rouxbe has a great video showing this

http://rouxbe.com/cooking-school/lessons/127-how-to-cook-premium-steaks

What's the book coming out he's referring to?

And are there any other books that properly address neapolitan sourdough pizza?

I've eaten this one every second day for the past month.

1) home made semi dried tomatoes (romas, still moist, about half of the original weight).
2) caramelized onion
3) Traditional aioli (raw garlic, made in the mortar & pestle, evoo only)
4) Some kind of chicken, usually breast
5) Home made sourdough (with an Italian Starter)

Stephanie Alexanders steak sandwich is great http://www.cuisine.com.au/recipe/stephanies-famous-steak-sandwich